The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
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The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread description
"A bread baker, like any true artisan or craftsman, must have the power to control outcomes," says Peter Reinhart, author of The Bread Baker's Apprentice. "Mastery comes with practice." As in many arts, you must know and understand the rules before you can break them. Reinhart encourages you to learn the science of bread making, but to never forget that vision and experimentation, not formulas, make transcendent loaves. The Bread Baker's Apprentice is broken into three sections. The first is an amusing tale of Reinhart's visit to France and his discovery of pain à l'ancienne, a cold-fermented baguette. The second section comprises a tutorial of bread-making basics and Reinhart's "Twelve Stages of Bread." And finally, the recipes: Ciabatta, Pane Siciliano, Potato Rosemary Bread, New York Deli Rye, Kaiser Rolls, and Brioche, to name a few. All recipes include bread profiles and ingredient percentages. Reimagined for modern bakers, these mouthwatering classic recipes are bound to inspire. --Dana Van Nest |
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The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread Customer Reviews
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A Dough Boy Wannabe
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| I wanted to learn how to bake bread this past winter. I had no prior experience and had no one to learn from so I sought out a book that would guide me. I wanted a book that had very clear recipes and thorough explainations of the process. I also wanted plenty of pictures so that I could see what my final product was suppose to look like. The Bread Baker's Apprentice had both. While I was initially skeptical of the scientific recipes and the depth of the process (some taking 3 days), I figured I would just get over it and jump right in. Along with the book, I purchased a pizza stone from King Arthur Flour's on-line store. Well the rest is history. I have made Anadama bread, Ciabatta, Pain a l'Ancienne, Pane Siciliano, Jewish Rye, Potato Rosemary Bread, and Vienna Bread in a 6 week period and I couldn't have been more pleased with the outcome and my new found skill. Not only was this book extremely throrough in helping me navigate through the process, but the recipes produce consistent and phenomenally good tasting breads. |
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